Name: Easy Zucchini Cornbread Casserole Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups grated zucchini; 1 cup yellow cornmeal; 2 tsp baking powder; 2 tbsp sugar; 1 tsp salt; 1/2 tsp black pepper; 1 cup shredded cheddar cheese; 2 large eggs; 1 cup whole milk; Cooking spray or butter for greasing

Description

Enjoy a delicious and comforting Easy Zucchini Cornbread Casserole that’s perfect as a side dish or light meal. This moist and cheesy casserole combines fresh grated zucchini with classic cornbread ingredients, baked to golden perfection for a delightful blend of flavors and textures.

Ingredients

Scale

Vegetables

2 cups grated zucchini

Dry Ingredients

1 cup yellow cornmeal
2 tsp baking powder
2 tbsp sugar
1 tsp salt
1/2 tsp black pepper

Dairy & Eggs

1 cup shredded cheddar cheese
2 large eggs
1 cup whole milk

Others

Cooking spray or butter for greasing

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Instructions

Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with cooking spray or butter to prevent sticking.
Mix Dry Ingredients: In a large bowl, whisk together the yellow cornmeal, baking powder, sugar, salt, and black pepper ensuring they are evenly combined.
Prepare Wet Mixture: In a separate bowl, beat the two large eggs with the whole milk until the mixture becomes fluffy. Then stir in the shredded cheddar cheese and grated zucchini thoroughly.
Combine Mixtures: Gradually add the wet mixture into the dry ingredients, stirring gently to maintain a light batter and avoid overmixing.
Transfer to Dish: Pour the combined batter into the prepared baking dish and spread it out evenly using a spatula or spoon.
Bake: Place the dish in the preheated oven and bake for 30-35 minutes until the top turns golden brown and a toothpick inserted comes out clean.
Cool and Serve: Allow the casserole to cool slightly before slicing and serving to enjoy the best texture and flavors.

Notes

Grate zucchini finely and pat it dry with paper towels to avoid excess moisture in the batter.
You can substitute whole milk with buttermilk for a tangier flavor.
Feel free to add herbs like chopped chives or parsley for extra freshness.
If you prefer a spicier variation, add a pinch of cayenne pepper or chopped jalapeños.
Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven.